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Le Chaudron recipe
Gâteau anniversaire pistache
Pistachio birthday cake
⏱ 90 minServes 12Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients12 servings
200 g (7 oz)pure pistachio paste
6whole eggsseparated
200 g (7 oz)superfine sugar
150 g (5 oz)all-purpose flour
100 g (3½ oz)melted unsalted butter
300 ml (1¼ cups)heavy cream (35% fat)
300 g (11 oz)cold mascarpone
100 g (3½ oz)fresh raspberriesto decorate
30 g (1 oz)chopped pistachios
- 200 g (7 oz) pure pistachio paste
- 6 whole eggs separated
- 200 g (7 oz) superfine sugar
- 150 g (5 oz) all-purpose flour
- 100 g (3½ oz) melted unsalted butter
- 300 ml (1¼ cups) heavy cream (35% fat)
- 300 g (11 oz) cold mascarpone
- 100 g (3½ oz) fresh raspberries to decorate
- 30 g (1 oz) chopped pistachios
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Beat the yolks with half the sugar for 5 minutes until thick and ribbony.
- Gently whisk in the pistachio paste and the lukewarm melted butter.
- Whip the whites with the remaining sugar to stiff, glossy peaks.
- Fold in the whites and sifted flour alternately, keeping as much air as possible.
- Pour into the buttered, floured pan and bake for 35 minutes at 170 °C (340 °F) until golden.
- Unmold the cooled cake onto a rack and slice it in half horizontally with a serrated knife.
- Whip the cream with the cold mascarpone until firm, fill the cake and decorate with raspberries and pistachios.
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